Sentences with phrase «dark colors do»

And after being a HGTV junkie for quite some time now (lol), I can tell you that I've heard more than one expert say that dark colors don't make a room feel smaller — it's a myth.

Dark colors do not protect more so than light colors.

Choose the midnight black model, and the dark colors do a great job of disguising the size of the phone in general, and because the antenna lines are also black, the rear of the device is even more minimally styled.

I have a seersucker blue print blazer and I am never sure what to wear it with... I feel like dark colors don't work with it so it doesn't leave me many options, and the print may not work with other prints — I du n no!

Dark colors don't show through and no noticeable pilling.

Multiple colors look beautiful but the dark colors don't show up as well in the darker corners of the Christmas tree.

Dark colors do have some slimming properties, but there's an amazing world of darks out there: Navy, brown, forest green... pick your poison, but don't fall back on black every single time.

Darker colors do tend to have this problem regardless of brand.

The darker color does really make a gorgeous juxtaposition against the fresh grey!

The darker color does make a bold statement.

Not exact matches

This last hole generated dark green to black ash - rich mudstone at a depth of 53.4 m. Management hasn't seen this before, and assumes that this type of claystone doesn't differ a lot recovery-wise, and just has a different color, but has to sample and test this first of course to be sure.

If you should see a short, dark - haired suburban white woman navigating her children of many colors through a public place, do me a favor.

The argument went that since Canaanites were of a darker skin color we can assume that God did not want dark and white to mix.

I guess no one ever told her that there is no Santa and I'm pretty sure that Jesus might not have been black but that he did have dark skin and what difference does it make what COLOR he was, it is what he is that counts.

Hi Ella, I made this bread but unfortunately it didn't look anything like the picture — the color was much darker, almost black, and the spices I used seemed to overpower the taste of the various nuts.

Three rounds of heating are the reason for the very dark color of blackstrap molasses because even though many sugars have been removed from the syrup, the sugars that do remain get caramelized from three rounds of heating.

Dark sodas do not cause a color change either from what I can tell.

Drop by tablespoon onto prepared baking sheet and bake for 12 - 15 minutes (the cookies may appear darker in color from the molasses — this does not necessarily mean that they have browned).

I brushed an egg yolk with a bit of cream over the crust for color, however my mother in law advised that maybe next time I should add a bit more cream so the egg wash didn't brown quite so dark.

Green split peas give the best bright green color if you don't overcook them, green lentils cook up a shade bit darker.

It results in the darker color, richer flavor, and does a better job balancing the spice.

; hence, I did nt get the wonderful dark brown color you've got.

10 g double dark Dutched cocoa (if you do not have then use all natural cocoa, but your cake will be lighter in color)

My only challenge (as is the case with any dough that's somewhat dark in color) was telling when they were done.

All you need to do is massage the kale with your hands for 2 to 3 minutes, breaking and crunching the leaves until they become soft and their color change to dark green.

I wanted to do this bread for a long time now gayathri, even bough a darker color cocoa for the same.

Stir consistently making sure herbs do not burn and evenly sautéed to render a dark green color.

Re, the color not getting dark enough — Did you keep cooking it?

Did you keep cooking it past when it looked curdled, i.e. to reach the darker color (since you mentioned that it just happened at the maple syrup stage)?

I made mine a little darker than you do, I like the richness that comes from the darker color and longer cooking.

Did you use a dark colored sheet tray?

Mine is much darker in color than the pics above and there didn't seem to be enough natural oils to make it creamy.

I like to use black cocoa for the extra dark color, but if you don't have any, you can just leave it out or replace it with regular cocoa.

Do you like soups then try some more delicious soups here — red lentils soup, oats soup, favorite sweet soup with tomatoes and tapioca pearls, spinach soup, extra spiced carrot soup, dark colored beetroot soup etc..

I did use dark brown sugar so I'm sure that is to blame for the color, but I can't figure out why they're so flat?

ASHLAE i did everything like recipe says, but my cake raw caramel looks way too dark its almost same color as base.

I used it for a lovely soup (which recommended lentils du Puy), the only problem was that the dark color of the lentil seemed to bleed off in the broth, making the whole soup a mucky dark grey... it didn't affect the flavor but I have to say didn't look that good.

While my cookies did not look as pretty as yours (they were darker in color, but I think that's because I used Ethiopian tahini, and they spread while baking), they are delicious!

Aside from the darker color, this new version of one of our favorite grains didn't look significantly different from its red sibling and, therefore, I assumed that the taste and texture would be the same.

I believe it has a lot to do with the dark color of the outside of the grain and density.

So don't be alarmed by the dark color... it's just the eggs

I used golden flax meal and the color was very nice although I do like the dark color of Elanas which I will use for the brushcetta when I make the next batch... no chance of any being left out of this one.

I did find that the cookies with the palm shortening (pictured) were darker in color than the butter.

The trick is getting the roux to the right color... about a notch darker than peanut butter should do the trick.

I made this for Thanksgiving and was disappointed that it did not turn out as dark as in the picture even though I followed the recipe and used dark brown sugar - minus 1 fork for the color difference.

Frosting tip: I usually do a crumb coat when frosting a dark cake with light colored frosting.

As an aside, this is also great with fig balsamic vinegar in the dressing, but it's a very dark color so the salad doesn't look as pretty.

It's quite frequent... so you may need to take the little guy to work with you, haha:)- Next, if you have over-risen or over-fermented your starter a few times (same thing), and you're not a fan of uber tangy flavor, just do the following: Scoop out about 25g of starter from the middle of your container that has been in the fridge (it will be lighter colored, the hooch will turn the top layer a little dark) or from your currently - being - fed starter and start feeding it every 4 - 6 hours with WHITE flour.

I am definitely starting to use date sugar a lot since it is 100 % dates, however it has a strong flavor which doesn't pair well in certain applications and adds a dark brown sugar color.

Only stir every 10 - 15 minutes - just to ensure that it doesn't burn, but don't be afraid of seeing a dark brown color develop.